LAUSD Cinnamon Rolls....I acquired the actual 1967 recipe...but the ingredients were in "bulk" size. Thanx to Jessie Armstrong Cyr for breaking it down to "family size" and making a successful batch...here it is! {together with a picture of Jessie's Buns!}

~Claudia~

LAUSD Cinnamon Rolls - 1967 - 1/11 of the original recipe

Dough

1 pkg Fleischmann’s Active Dry yeast (1/4 oz)

1 ¼ cup lukewarm water

3 1/3 cup flour – all purpose

¾ cup cake flour (Swan’s Down)

½ cup dry milk powder

½ cup granulated sugar

1 tsp salt

1/3 cup Crisco shortening

1 egg, slightly beaten

1. Dissolve the yeast in ¼ cup of lukewarm water

2. Blend all dry ingredients and shortening in mixer bowl

3. Add yeast/water mixture, then egg and remaining water (1 cup) Mix only

long enough for the flour to be well incorporated. If you’re using a Kitchen-

Aid type mixer, use a dough hook – for about 1 to 2 minutes or mix with

spoon until smooth

4. In a greased bowl, round up the mixture,, cover with cloth and let rise in a

warm place (85 degrees) until doubles in size (about 1 to 1 ½ hours)

5. Punch down, let rise again until almost double (about 30 min)

6. Roll out dough in a rectangular shape (approx 10” to 16”)

7. Brush dough with 4 Tbl. Soft (melted) butter

8. Sprinkle generously with cinnamon filling

9. Roll up (jellyroll) from wide end, seal well by pinching edges of roll

together. Even up roll by stretching slightly - the diameter should be about 3”

10. Cut into 1” slices – yield about 20 to 25 pieces

11. Place the slices on a large greased baking sheet about 1/2 “ apart

12. Let rise until double in size – about 30 to 45 min

13. Bake at 375 degrees for about 20 min.

14. When partially cooled, generously brush with glaze

Crumb Filling:

Cake crumbs (yellow or white) – 9 oz, slightly dried. (Entemann’s loaf cake?)

1 cup Brown sugar

3 Tbs ground cinnamon

Sugar Glaze:

8.5 oz Powdered sugar

¼ cup HOT water

1/3 tsp Vanilla